Do McIntosh apples bake well?

McIntosh is an apple that has been loved since John McIntosh discovered seedlings in Ontario in 1811. … It’s worth the wait, though—this apple is tart and juicy-crisp, with finely textured flesh that holds its shape well, perfect for pie and other baking uses. Pink Lady apples hold their shape and flavor well for baking.

What kind of apples are best for baking?

The Best Apples for Baking

• Jonagold. Tart with a honeyed sweetness, Jonagolds hold up exceptionally well in the oven. …
• Honeycrisp. This is our desert-island apple. …
• Braeburn. …
• Mutsu. …
• Winesap. …
• Pink Lady (or Cripps Pink) …
• Now, let’s bake some apples!

Can I use Honeycrisp apples for baking?

Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won’t cook down much. It complements just about any other apple variety to make a stellar pie.

What are the worst apples for apple pie?

Some apples just don’t make good pies. They’re too sweet, too mealy, or too tart. They disintegrate when you cook them, they release too much liquid, they just taste funny.
…
Here’s what I tried:

• Braeburn.
• Cortland.
• Empire.
• Fuji.
• Golden Delicious.
• Granny Smith.
• McIntosh.
• Red Delicious.

Why are my McIntosh apples pink inside?

These apples have a natural tendency to bleed into the flesh. This red color is made of anthocyanin and pyrocyanidins that are water soluble pigments that import red, blue and purple pigments into leaves, fruit and flowers. … Surprisingly, the red pigment anthocyanins and procyanidins are good for health.

What can I do with all my apples?

Top tips for an abundance of apples

1. Dry them. Dried Apples, along with other dried fruit, is a snacking favourite. …
2. Puree them. Apple puree can be used in a variety of ways – apple crumbles, apple pies or just as it is. …
3. Pickle them. …
4. Juice them. …
5. Bake them.

Does it matter what apples you use for apple pie?

To avoid a mushy apple pie, you’ll need a mix of what Amy calls firm-tart and firm-sweet apple varieties. All baking apples should be firm so the fruit will hold its shape throughout the cooking process, and a combination of tart and sweet varieties will give your apple pie the best flavor.